Tuesday, December 15, 2009

Cookbook Week: Roasted Vegetable Frittata

The Chef: Liz

The Menu: A bevvy of breakfast goodies from 1,000 Vegan Recipes! Liz busted out a delicious frittata with potatoes, mushrooms, red bell pepper, and onions, and accompanied the hearty main with hash browns and Match Meats Breakfast Sausage. Savory and filling, breakfast for lunch might just be one of our all-time favorites.

The Goods: The comments from yesterday told us that overwhelmingly Vegan Planet is your go-to cookbook from Robin Robertson. Thanks to our trusty random number generator that picked the winning comment, we'd like to wish congratulations to Olivia! Olivia, send us an email with your full name and mailing address, and we'll send your copy of 1,000 Vegan Recipes right out. For today's copy, let's talk holidays. Tell us in the comments: What's your favorite holiday dish?

I'd have to say I love making an entire Tofurky roast with friends although when I'm home with omnivore family members, no one will share with me :( So, I whip up a sweet poatato~turnip~carrot mash with maple syrup, a cranberry citrus relish and brussel sprouts with a balsamic reduction. Plus of course, vegan gingersnaps and my new found creation, chocolate cinnamon shortbread, all veganized versions of my grandmother's cookie recipes. My first vegan cookbook ever was Vegan Planet; I've gifted many a copy over the years and still default to it for the best ever shepherd's pie. Love her work!

My favorite holiday dish used to be my mom's chicken pot pie, and this year I wanted to try making something similar with seitan. Well, no later than this morning, mom told me she wanted to cook some vegan stuff with me for the holidays. That means that my new favorite holiday dish will be my mom's brand new seitan pot pie! Yay!

It's a dish called "White Trash" or "Puppy Chow". I only make it for christmas....A vegan "Chex" mix and nuts stirred with melted peanut butter and dark chocolate, and then shaken up with powdered sugar! Yum!

I really love sweet potato baked cassorole with rum in it and a cinnamon, orange-infused, streusel topping. I like to serve it with something savory like mushrooms sauteed with spinach, garlic, and onions.Alicia Webster5webs@comcast.net